Cowboy Caviar Recipe

Full of crunch and flavour, this colourful bowl of Cowboy Caviar is the perfect heatwave dish to break out for a gathering. Made with a blend of black-eyed peas, black beans, bell peppers, red onion, cilantro and jalapeño then tossed with a zippy lime and vinegar vinaigrette, it’s wildly refreshing, healthy and makes plenty to serve a crowd. Serve as side dish or as a dip with tortilla chips or use as a topper for tacos, salads, burritos and fajitas.

There are so many viral TikTok recipes out there, most of which I can’t even fathom giving a try—no thank you ice cream bread, ramen lasagna, microwave mac and cheese, pasta chips, cotton candy burrito (??). The ones that do sound appealing have been shared so much there is no point in me sharing them here (hello feta pasta!).

Then recently, cowboy caviar, aka Texas caviar, went viral when it was shared by @brialem, @traziarae  and many more, and I was reminded how good this dish is and I thought you should be reminded, too. The thing is, cowboy caviar has been around a long time. It is a very old, very delicious salad/dip and I have been making versions of it for years, switching up ingredients here and there every time I make it. Given that it’s essentially a chunky bean salsa dip, I’m pretty sure everyone has similar versions of it, even if they don’t call it cowboy caviar.

Annoyed by TikTok or not, run and make a big batch of this delicious salad/dip. Loaded with beans, colourful veggies, and a super tangy vinaigrette, cowboy caviar is impossible to resist.

Reasons To Love This Recipe

• Healthyish – Cowboy caviar is loaded with beans and veggies that are good for you. In addition, the dressing does not have a lot of oil so go ahead and load up on this salad/dip! Just keep the chips to a minimum, if you can (ha).
• Vegan, gluten-free and nut-free – A dish that caters to just about everyone!
• Perfect for picnics, potlucks, any gathering! Cowboy caviar keeps well so its excellent for picnics and always a hit at potlucks. Be prepared to hand out the recipe to everyone that tries it—it’s a huge crowd favourite!
• Quick and easy to make – Aside from a bit of chopping (great for practicing knife skills!) this dish couldn’t be easier to make.
• Make ahead – Like most bean salads, cowboy caviar keeps well in the fridge for days.
• Very adaptable – You can customize the cowboy caviar to what you have on hand or to suit your preference. You can check out some of my suggestions in section down below.
• Great for meal planning – Tuck the cowboy caviar as is into jars or mix it with some arugula and orzo for a super satisfying lunch.

What Is Cowboy Caviar

As I mentioned, cowboy caviar has been around a long time. Helen Corbitt, a cooking legend in Texas in the 1940’s, created the dip as humorous version of a poor man’s caviar dip. It became hugely popular everywhere she served it, following her to Neiman Marcus where she was food director for 15 years. Rumour has it, it is still on the menu today.

I’m not exactly sure what Helen Corbitt’s original recipe included, but a standard recipe you will find today seems to always include black eyed peas, onions, bell peppers, black beans, and corn. Sometimes tomatoes are added and some of the viral TikTok recipes even add feta.

No matter which version you make, a very zippy vinaigrette to dress it, is a must. I make mine without too much oil, lots of lime juice, vinegar, a bit of grated garlic, a smidge of honey, cumin and a few dashes of tajín. Two acids in the dressing may seem like a lot, but the extra tanginess really shines through in the earthy beans.

The “caviar” is fabulous served as a dip with tortilla chips, or as a salad alongside grilled or roasted meat or fish. The fact that this dish is going viral all these years later is a true testament to how fun and delicious it is.

Ingredients You’ll Need And Substitutions

This crunchy and colourful salad/dip is bursting with fresh flavours. We’re keeping things nice and light with a zippy lime vinaigrette. Here’s what you need to make it:

For the cowboy caviar:

• Beans – Black-eyed peas are pretty classic in a cowboy caviar but a mix with black beans is also really common to see and always my preference. I always use canned to keep things simple. Just rinse and dry the beans well.
• Bell peppers – You can use any colour or a mix. Dice them the same size as the beans so you get a bit in every bite. It also makes it easier to scoop if serving as a dip.
• Red onions – You can also use a white onion but I like the sharpness of red onions in this dish.
• Scallions – I used to not add scallions to my cowboy caviar. But Dorie Greenspan includes them in her recipe and once I tried it, I started throwing them in almost every time.
• Tomatoes – I used cherry tomatoes because summer tomatoes are not quite ready where I live. Any tomatoes will work but again, make sure to chop them finely.
• Jalapeño – Optional, but they add a nice flavour and just a tiny bit of heat to the dish that we really enjoy.
• Corn – Crunchy and sweet, corn kernels are wonderful in this cowboy caviar. You can use fresh off the cobs, or thaw from frozen.
• Cilantro – Fresh and flavourful, cilantro works really well here with all the other ingredients.
• Salt and pepper – A few pinches of each are necessary to cut through all the earthiness of the beans.
• Avocado – Optional but makes the dish even more extra-extra. If using, don’t add until ready to serve.
• Tortilla chips – If serving as dip.

For the vinaigrette:

• Lime juice – Most recipes call for just vinegar but I always like to add lime juice to bean salads and this one is no exception.
• Vinegar – For a bit more acidity.
• Cumin – Adds lovely flavour.
• Olive oil or avocado oil – I use a less oil to acid ratio here which really works to keep the salad tasting fresh and flavourful.
• Honey – Most recipes for cowboy caviar call for sugar. I prefer a bit of honey in the dressing for just a hint of sweetness.
• Garlic – Adds some great flavour to dish. I like to let the minced or grated garlic sit in the vinegar for a few minutes before adding the rest of the ingredients. This mellows the pungent flavour of garlic and also “pickles” it, somewhat.
• Tajín – I sound like a broken record always singing praise for this condiment that I like to sprinkle on everything. Here it adds its characteristic “zing” to the dish. Most grocery stores sell it but if you can’t find it, use a few pinches of chili powder instead.
• Cayenne – Just a pinch to keep the dish from tasting flat, but you can omit if you prefer.
• Salt – Just a pinch to keep things tasty.

*Note, you can find the complete recipe with measurements in the recipe card.

How To Make Cowboy Caviar

You get to practice your chopping skills with this one so take out the sharpest knife you own. Once the chopping is out of the way, this fresh and zesty dish will come together in a flash!

• Finely chop the veggies: Dice the bell peppers, onion, jalapeño, cilantro, and scallions, if using, to roughly the same size as the beans.
• Rinse the beans: Drain and rinse the canned beans. I like to use a paper towel to soak up any excess moisture which waters down the dressing.
• Prepare vinaigrette: Mix all the ingredients until combined.
• Toss to combine: In a large bowl, mix together all the salad ingredients and toss gently to combine. Add the vinaigrette and toss again. Taste and season with a little more salt and pepper, if needed. Serve immediately or chill until ready to serve.

*Note, you can find the recipe with complete instructions in the recipe card.

Tips

• Hold back the soft veggies. If adding tomatoes and avocados, wait until ready to serve before tossing them in the salad.
• Add a bit of hot sauce. If serving the cowboy caviar as a dip, add a bit of your favourite hot sauce just before serving.
• Let it chill. Not an essential step but to allow the flavours to meld, let the cowboy caviar chill for an hour or two in the fridge if possible.
• Refresh before serving. As the cowboy caviar sits, the veggies release liquid which water down the dressing. Sprinkle with a little more lime juice and/or vinegar and a few pinches of salt if it has been sitting for a while.

Variations

If I’m serving the cowboy caviar as a dip, or transporting it somewhere, I likely wouldn’t add any other ingredients. If serving right away as a salad, it would be delicious with some, or all, of the following:

• mango (so good!)
• cucumbers
• celery
• feta cheese
• grated aged cheddar

How To Serve

You can serve this super fun and tasty dish in many different ways:

• Serve it as a condiment: You can treat the cowboy caviar as a condiment and use it to top fish or grilled meat. It’s even great on a bunless burger.
• Tuck into tacos or burrito bowls: Particularly if you have leftovers, they are great for tucking into salads or adding to grain bowls.
• A side salad: It’s great cold or at room temperature, making it a perfect picnic or packed lunch salad. It’s also great alongside a main dish (see below for ideas).
• As an appetizer: Serve it as a dip with tortilla chips and watch everyone swoon over this dish.

Make Ahead And Storage

• Make ahead: It’s best to serve the cowboy caviar while all the veggies are nice and crunchy. If you need to make it ahead, keep it chilled and add the vinaigrette when ready to serve. It will keep nice and fresh in the fridge for up to 2 days. After that the veggies soften a bit but they’re still delicious.
• To store: You can store the leftovers in an airtight container in the fridge for up to four days. Before serving, make sure to give it a nice toss and wake it up with a few pinches of salt and pepper. Squeezing a bit more lime juice over it is also a good idea.

Dishes To Serve With Cowboy Caviar

• Poblano Turkey Burger
• Sweet Potato Nachos
• Chorizo and Black Bean Nachos
• Salsa Verde Chicken
• Steak Street Tacos 

 

If  you give this Cowboy Caviar recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!